Introduction

A simple pancake that is easy to prepare and to cookGalettes keep for at least a week in the fridge but wrap them in foil or clingfilm so they do not dry out. Can also be frozen.
A simple pancake that is easy to prepare and to cookGalettes keep for at least a week in the fridge but wrap them in foil or clingfilm so they do not dry out. Can also be frozen.

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Member Ratings For This Recipe

I love this. In the US recipe it is 1 egg white, 1 and 1/2 tbsp of Oat bran 2 tbsp of Greek nonfat plain yogurt and 1 tsp of Splenda. I also add spices or vanilla to add to taste. I cut it into strips and dip it into Nonfat flavored yogurt.
- 8/6/11

My favourite way to cook this is to make up the basic mixture (either sweet or savoury), spread very thinly on baking parchment into a long oblong shape which I then bake on a baking tray in the oven at 180C for 20mins. When cold, use it like bread to make into sandwiches for work lunch. Mmmm
- 5/10/12

good touches, if sweet then with cinnamon or vanilla, if savoury then with salmon I also use greek yoghurt as per the American version It can be made lighter density by separating the yolk and adding to the yoghurt and bran and whipping the egg white and folding it in to the mix before cooking
- 6/21/11

The US version of the book, which I recently bought, calls for Greek yogurt. I suppose this is because we can't get fromage frais or quark. This pancake is filling and palatable. I moved to the Cruise phase today and I can't believe I don't miss syrup and butter on my "pancake"!
- 5/22/11

love it! If I make it in the morning, I usually add a bit of vanilla extract and a light sprinkle of stevia. At night I sometimes make it savory with a tbsp of tomato sauce, italian herbs, onion & garlic pwdr, red pepper flakes, and 35 calls worth of reduced fat shredded mozzarella melted on top!
- 2/7/12